Pardon My French... Dressing with a Twist

7
Andy Anderson !

By
@ThePretentiousWichitaChef

Okay… mad scientist, back in the test kitchen. This time with a twist on French dressing (with major apologies to the French).

This started with Mary's excellent wings recipe: Slow Baked Chicken Wings, which calls for French dressing. This had me thinking that I should put together my own French dressing.

So, you ready… Let's get into the kitchen.

Rating:
☆☆☆☆☆ 0 votes
Comments:
Prep:
24 Hr 10 Min
Method:
No-Cook or Other

Ingredients

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1/2 c
mayonnaise
2 large
tomatoes, blanched peeled, and seeded.
1/4 c
cider vinegar
1/2 c
sugar, granulated, table variety
1/4 small
onion, peeled, and chopped
1/4 tsp
sea salt, finely ground
1/4 tsp
black pepper, freshly ground
1/8 tsp
cayenne pepper
1/2 c
olive oil, extra virgin

How to Make Pardon My French... Dressing with a Twist

Step-by-Step

  • 1Chef's Note: If you don't want to use fresh tomatoes, get a 14 ounce (0.4 liter) can of tomatoes, petite diced, and drain them.
    In the United States, I prefer Hunt's Petite Diced tomatoes.
  • 2Add all the ingredients, except the olive oil, and the onions, to the bowl of a food processor, fitted with an S-blade.
  • 3Chef's Tip: Watch the liquid content of the fresh or canned tomatoes, and make sure that most of the additional liquid is strained before adding them to the food processor.
  • 4Pulse until throughly combined.
  • 5Add the onion, and blend until the onion is totally blended into the mixture.
  • 6Chef's Note: Two of the twists in this recipe are that I'm using tomatoes instead of ketchup, and I'm using olive oil; as opposed to vegetable oil.
  • 7Chef's Note: You can't over blend this thing. Keep blending until the onion is liquified into the dressing.
  • 8Turn the food processor on high, and slowly drizzle the olive oil into the dressing. The key here is to add the olive oil slowly.
  • 9Place into a covered container and let rest in the refrigerator for 24 hours before using.
  • 10Chef's Note: This dressing is a bit more runny than the store-bought kind. I make my dressing so that I can spoon some into a bowl with the other ingredients (lettuce, etc), and then toss the dressing with the salad.

    I don't like pouring a thick glop of dressing onto salads.
  • 11Keep the faith, and keep cooking.

Printable Recipe Card

About Pardon My French... Dressing with a Twist

Course/Dish: Other Sauces
Main Ingredient: Vegetable
Regional Style: French
Dietary Needs: Vegetarian, Soy Free
Other Tag: Quick & Easy




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